Corn Salsa
Recipe: #24731
August 20, 2016
Categories: Sauce, Salsas, Corn, Peppers, Grilling (Outdoor), Gluten-Free Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Spicy, more
"Recipe source: Bon Appetit (August 2009) Makes 4 cups"
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (110.3 g)
- Calories 122.5
- Total Fat - 7.7 g
- Saturated Fat - 1.1 g
- Cholesterol - 0 mg
- Sodium - 21.7 mg
- Total Carbohydrate - 14 g
- Dietary Fiber - 2.2 g
- Sugars - 4.9 g
- Protein - 2.3 g
- Calcium - 13.2 mg
- Iron - 0.8 mg
- Vitamin C - 47 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Prepare a barbecue to high heat.
Step 2
Brush bell peppers, corn and green onions with olive oil. Grill vegetables until well charred in spots, turning occasionally with tongs and removing pieces as they brown (about 5 minutes for the green onions and 10-15 minutes for the other vegetables). Cool slightly. Cut bell peppers and green onions into 1/2 inch pieces. Cut corn off the cobs.
Step 3
In a skillet over medium high heat heat 2 tablespoons oil. Add garlic and cumin; saute until garlic begins to sizzle (30 seconds). Pour into a large bowl; mix in lime juice and hot sauce. Stir in vegetables. season to taste with salt and pepper. Cool completely. Stir in cilantro.
Tips
No special items needed.
1 Reviews
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